Scoopable, not Liquid

First things first: The consistency of the coconut oil is extremely important to ensure the success of this recipe.

You want the coconut oil to be in the state it’s typically in when you buy it at the store: Scoopable (see photo below).

If the coconut oil is too runny or liquid, the crust can be difficult to work with. I include some tips in the notes if your oil is liquid to ensure you start off on the right foot!

Does it Behave Differently?

No! Other than paying attention to the texture of the coconut oil, this crust behaves just like any other typical butter or margarine crust (with the exception of fancy edges on pie crust sometimes falling slightly while baking).

You’ll start by mixing the oil into your flour with a pastry cutter, then add ice cold water a little at a time until a dough forms. As with other crusts, be careful not to overmix. Last but not least, transfer to a floured surface and immediately roll it out! No need to let it rest. It’s as simple as that.

Can you use other flours?

Yes and no. I haven’t tested this crust with other flours yet, but am confident it will work with most other finely-milled, gluten-containing flours (such as white whole wheat flour and spelt). However, I have not yet tested it with gluten free flours, so stay tuned for updates!

If you try it yourself with an alternative flour (gluten free or not), let me know how it goes in the comments. I’d love to make this a more thorough and complete resource.

I hope you all love this crust! It’s undetectably dairy-free, incredibly easy to work with, and insanely flaky and delicious. Enjoy!

Ingredients

Instructions

See notes about coconut oil to ensure it's the right texture before starting!

Add flour and salt to a large mixing bowl and whisk to combine.

Next add coconut oil in spoonfuls (see photo) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.

Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp (amount as original recipe is written // adjust if altering batch size).

Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.

NOTE: If using the crust for 2 pies (or 1 bottom crust and 1 top crust), divide the dough in half to roll out separately (amount as original recipe is written // adjust if altering batch size). Otherwise, keep it in one piece.

Lightly flour the top of the dough, as well as a rolling pin, and gently roll into a circle the shape of your pie pan, about 1/8-inch thick. Add more flour as needed to prevent sticking. It’s fairly forgiving, so if it cracks, just patch it up with slightly wet fingers and reform.

NOTE: To make mini pies in a muffin tin, roll your dough about 1/4-inch thick (see photo), adding more flour if the crust sticks. Then use a large, round cookie cutter (~3 1/4-inch in diameter) to cut out as many circles as the dough will allow - you’re aiming for 12 (amount as original recipe is written // adjust if altering batch size), and you should have more than enough dough. Dust a large wooden cutting board (or other surface) with flour, and use a spatula to scoop on one circle at a time. Lightly flour top of circle, then use your rolling pin to gently roll it out slightly larger and thinner - about 1.5 times its starting size. Be careful not to get it too thin or it will be difficult to work with. Use your spatula to lift the crust, then use your hands to drape the crust into your muffin tin, allowing the edges to fold and curl over itself to accommodate its shape (see photo). Use your hands to carefully form the crust into the tins, being careful not to stretch the dough, but rather fold and push it down to meet the tin’s shape. Repeat until all tins have been filled and most of the crust is used - reserve any leftover for future pies or other baked goods.

If using a standard 9-inch (or similar size) pie crust, simply use the rolling pin to roll up crust and drape it over the pan. Form the edges simply (avoiding too tall of edges or fancy designs as the coconut oil doesn't hold it as well as butter) and add filling of choice (such as apple or pumpkin). Roll out remaining crust, drape over the top of pie, and seal (optional).

To save uncooked dough for future use, wrap in plastic wrap and set in the refrigerator for 2 days, or in the freezer for up to 2 weeks. Thaw before using.

Notes

*Make sure your coconut oil is scoopable (in the state it typically is when you buy it at the store), not liquid. If it's too liquidy and pourable, this will negatively affect the crust. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting), until the right texture is achieved (see photo of spoon with oil). This is key to ensuring the crust texture is just right and dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)*Recipe (as originally written) yields enough for one 9-inch pie + enough crust for topping/sealing, OR enough for 12-14 mini pies (made in muffin tins).*Cooking time will vary depending on pie filling.*Nutrition time is a rough estimate.*RECIPE for the Mini Pumpkin Pies!

Talk About It

It doesn’t work as well with gluten free. I used Pamela’s gluten free all purpose flour last year with coconut oil to make a pie crust and it was impossible to roll out. It had no elasticity. I haven’t tried other types of flours; my gluten free friend was very specific about what type of flour that could be used.

A beautiful recipe but tricky with gluten free flours. I had Earth Balance Coconut spread and Earth Balance soy free butter spread on hand when I made my pies with Pamela’s gluten free artisan flour. I have found that it only ‘works’ ( getting that elasticity) if you use more vegan butter than the coconut oil. You still need the coconut spread to create that incredible flakiness and the soy free butter spread is too oily on it’s own. You need both. It’s mad science but it works.

For a gluten free flour, you might need to use eggs or an egg substitute (like a flax egg) to bind it together instead of water. Since there’s no gluten to give the dough structure, water will just make it fall apart.

Great recipe! I am GF/egg-free so I made my dough this way and it worked out very well. Here’s my flour recipe (double qty): 2 cups coconut flour, 1 cup brown rice flour, 1 cup corn starch, 1 tsp salt, 1 cup brown sugar, dash vanilla, 3 flax/chia eggs*.
*Flax/chia eggs: warm water + 3 TBSP Flax or Chia (or both). Stir until well mixed, the place in freezer until chilled. Stir into the flour, then add the coconut oil. We were running low on coconut oil so I added some Sunflower oil. Follow the directions above and mix well.

GF flour + coconut is hard to roll, but you can still manipulate it into a pie shape (bottom and top crust). Use a cutting board and place the dough between two sheets of plastic wrap or similar. As you roll, the dough will fall apart, so peel back the plastic wrap and re-attach the dough to make it contiguous. Continue until you get one contiguous flat sheet. Now you can remove the top plastic wrap and use the cutting board as support to flip this into or on top of a pie pan, and finally you can remove the bottom plastic wrap and you’re done.

Last year I used coconut oil instead of butter in the ArtOfGlutenFreeBaking.com pie crust recipe, and it turned out perfectly. Used the Bob’s Red Mill flour mix instead of the website’s specific flour mix, with added xanthan gum for parity. Don’t know if this information helps you any, but gluten free piecrust can be done with coconut oil.

I have been doing a process like this for a few years now and I find that you can easily rub the coconut oil into the flour with your fingers as in traditional pastry making, especially if your oil is quite hard in a kind of ‘butter out of the fridge’ consistency, which for some reason my coconut oil always seems to be except on the warmest days, in spite of living in Australia! You can use spelt (white or wholemeal) – it works well. I am going to make your pumpkin pie filling as it looks yummalicious

I’ve been making pie crust with coconut oil and whole wheat or spelt or oat flour for some time now and was pleasantly surprised that it isn’t crumbly without the butter. And yes, it worked well with different kinds of flour (sometimes I mixed them, other times I used just one type).

I am going to try this, but because of arthritis issues, I would prefer using my food processor to make the crust. Is there a specific way to add the coconut oil that would be different than using butter?

Just FYI in case it’s useful. Whether coconut oil is more or less solid or liquid, in regard to being “scoopable,” is determined by temperature. Coconut oil melts at about 75 degree Fahrenheit. Too splashy? Put it in the fridge. Too rock-hard? Warm it up! (i.e., put Jar in warm water bath) Melts in your hand…

This is seriously the most amazing pie crust recipe EVER. I usually make nut-based crusts and they almost always fall apart. I just made the most amazing mini vegan apple pies using hotforfood’s salted caramel apple crumble filling and crumble recipes with this crust and it was a huge success! Long live coconut oil!

Yum!!! pie heaven!!!! very easy, made this at the same time as hubby’s preferred butter version & everyone was happy. now just dreaming about what to do with the other half portion in the fridge! my 2 year old was a happy accomplice in the kitchen so better than playdough coz we could eat it!! thanks, great recipe :-) Holly ps crust was a wee bit crumbly as I didn’t let it rest before I rolled it out but just baked & filled with bean, potatoes & basil so yummy!

Haven’t seen any other comments addressing this so I’m wondering whether you baked these empty and how it went? I’m wanting to use this recipe to make mini aquafaba lemon meringue pies and i’m not sure if i should blind bake with rice in them or what!

I made this crust for a blueberry galette and was pleasantly surprised at how well it held up with minimal coconut flavor. I did have to add about three times the water though to achieve the desired consistency and was wondering if you’ve got any thoughts as to why?

I made a GF version that came out quite well. I halved the recipe and instead of flour I used 1 cup of oat flour +1 tsp xanthan gum & 1 tbsp arrowroot flour. After pulsing the ingredients in a cuisinart, the dough came out looking like moist crumbles. I dumped it in a pie pan and easily spread it out using the palm of my hand. I added pumpkin filling to this one, but next time I think i’ll try apple!

Hi! can’t wait to try this recipe! I haven’t baked a pie in years because I never knew how to make a plant-based crust! Do you have a recipe to share for the yummy looking pecan filling you used in these photos??

I tried this tonight… we only use whole wheat while flour and the texture what great but all I could taste was coconut flavor so I didn’t care too much for it. My kids on the other hand, one who is dairy free enjoyed it and gobbled it up

WONDERFUL… so easy and delicious… I made a small veggie pot pie, and had some of the mix left over… the next day I added a tiny bit more cold water and it came back perfectly… I made shredded red cabbage patties that next day… So happy to have found this simple recipe, it’s so flaky…Thank you.

I really liked the flavor of this crust, but found that I needed way more water to get the dough to come together. The coconut oil was the perfect scooping consistency, so I know that wasn’t the issue. I just added more until the dough was wet enough for rolling. I also would have added a bit more salt. Came out great – thanks for another great recipe!

I had to eliminate wheat and all forms of sugar so haven’t enjoyed pie in over a year but since my system is tolerating spelt and a bit of fruit now I really wanted Strawberry Rhubarb Pie this Mother’s Day. Your recipe is fantastic! I used my stand mixer to reduce handling the dough too much and it came together beautifully. I really liked that I didn’t have any waste. I just formed it into a full circle, rolled the edges down and put a fluted edge on the pie as I didn’t put a top crust on it. It even stood up to the excess juice created by the fruit. Thanks!

Made a goat’s cheese and onion tart with this recipe today and it was pretty good! I used spelt flour which was no problem consistency-wise, but the coconut flavour from the oil was quite apparent. Perhaps I need to try a different brand.
Anyway, thank you for the recipe!

Made the coconut oil crust and it was perfect until I refrigerated the finished pie after serving two pieces without any problem. When I tried to get the third piece out of the corningware pie pan, the crust was like concrete on the bottom and really tough to goudge out of the pan with a metal spatula! The pie crust was perfect on top, and on the bottom on the first two pieces, so I am left wondering WHY the refrigerated pie is so hard to get out of the pan. No berry juice had traveled beneath the bottom crust, so that isn’t a problem.

I followed this to a tee and it was SO crumbly. I’ve been making pies for years, and haven’t ever struggled this much with a crust :( Did I not rest it long enough? (I let it sit in a ball for 30 min at room temp before attempting to roll it). I didn’t want to refrigerate it as I would do with a butter crust due to the coconut oil.

I just made a pie crust using coconut oil and coconut flour. It will have a cherry crumble filling. I preordered baked the crust for 10 minutes, covering the edges with aluminum foil so they don’t burn. A little tricky to work with, but take your time and be patient, the results are amazing. Picture perfect.

I’ve made lots of gluten-free pie crusts – sometimes substituting a significant portion of the flour with almond flour ( if you do this, you can reduce the amount of oil by about 1/4 cup, as the fats from the almonds help quite a bit – this also might mitigate the overpowering coconut flavor some folks have been mentioning)
when it comes time to roll this out, it ain’t gonna be like my grandma’s flour and lard crusts that rolled out like playdoh. Instead, what I do is flatten the ball of dough, put it between two pieces of parchment paper or plastic wrap (spray with a bit of oil) and roll it out between the papers. take the top piece of paper off, then flip over into pie dish. There’s sometimes some breakage, but easily repairable. Always works for me!

For those wondering about whether you could par-bake this recipe, I did and it works out perfectly well. Bake it at 350 degrees for about 20 minutes (Keep your eyes on it) after prepping it like a regular pie crust, and then filled it with a veggie shepard’s pie and it came out crisp and flaky even after the filling was in there.

I just tried this crust. I’d not made pie crust in years. This was so easy and elated with the results. I made a mince meat pie w jar of filling I had left in my cupboard I got half price after last Christmas. The mince meat was a bit strong. After the first piece I had to have more of the crust, I ended up eating half the pie, I ate the crust and my dog Emma got the filling. I think she is mad at me now. I plan to make an apple pie and a blueberry pie this week using this crust.

Thanks for this recipe. I want to make savoury vegetable tartlets. I used a recipe that had a higher oil content than yours and some herbs and salt. The pastry tasted wonderful but fell apart too easily. I’m going to try your recipe but want to know if adding herbs could affect the robustness of the pastry? Also, does adding a bit more water making it less crumbly?

Hi Dana. I’ve always made pastry in a food processor. You gently stir the water in with wooden spoon. Does this make all the difference? I’m trying to cut down on time spent so would really love it if it works the same in a food processor.

I think the consistency is totally dependent on the amount of flour used. I made the crust yesterday, but it was very oily. I’m thinking I didn’t use enough flour, I may have measured less than the recipe called for by mistake. It was very easy to work with and not at all crumbly. Also the fact that there was no way I could get 2 crusts out of this recipe made me think I shorted the flour by 1/2 cup. So maybe if the flour is off by even the slightest amount, it may make a big difference in how it rolls. (I actually didn’t roll it out but simply pressed it into the pan.)

I have a really old Better Homes & Garden cookbook which has a vegetable oil pastry recipe. I substitute liquid coconut oil for the vegetable oil. After making the dough you roll out between two pieces of parchment paper (very easy to work with). Just like your recipe it has the wonderful smell of coconut when baking but poof the taste is gone when you eat it.

Made this tonight all the way down in S.A – I adore these recipes -minimal ingredients and delivers what they promise. Flaky, crisp, BEEE -E – a – u – tiful pastry. I baked mine for about 5 – 7 mins to start off because I had a really wet filling, also I halved the recipe- it made 12 medium sized muffin tray cups. Also I did not roll out… I have three kids to whom I promised blueberry and apple pies and I had to move REAL quick. I roughly – using a knife – split the dough in half, then divided each half into 6 pieces and threw each piece into a muffin hole and used my fingers to shape! It was a mommy moment but it works, may work for those using GF that are having a hard time rolling them out? I want to throw confetti at you and have a parade about this hahahahaha. Thank you <3

Hello!
I decided to try this with the GF flour mix I had on hand (Bulk Barn mix, with no xantam gum), and it was easy to roll. I just followed your instructions, only needed one tablespoon of cold water. I started rolling it right on the counter, but then I decided to try rolling it on top of a piece of parchment paper. That way i could lift it out and place it on the plate and then peal off the paper. I did use a bit of wheat flour for sprinkling on the rolling pin and on top of the parchment paper, but i think next time i will try other GF flour. I made apple cranberry pie. I dotted the filling with a bit of coconut oil also instead of butter.
Thanks for this recipe! finally a pie that worked with coconut oil and GF!

Could the problems people had be explained by differences in the coconut oil? My current brand (Vitacost) is either hard or oily, never in-between and spoonable. If so, identifying some that are spoonable by brand name (if your site allows that) might be helpful.

I live in the Pacific Northwest. i have found coconut oil to be tempeture finicky. My coconut oil is rock hard at 65° and unworkable or liquid at 75° and unworkable. Not having the oil at a right tempature can be th difference between success and failure for the crust. Here’s my method to get the coconut oil workable.

Cool the coconut oil to the solid end of your brand. The tempature will varies with brand. You might think you can cut/break the coconut into small enough pieces to be workable; don’t. I have found that a piece even 1/4 pea size will leave small holes in the crust when the oil melts.

I have found to get the consistency right, and also looking like the photo above, SHAVE the oil with a spoon. It is important to have the oil near the cold end; warm oil won’t shave.

I the warm the oil to make it a little more workable in a VERY LOW in the microwave, 10% power. Warming at full power will will lead to to a liquidy mess. Go slow and low. I warm the coconut until it has the texture of a firm room temperature butter.

Another finicky part of coconut oil in resting. I keep my house cool, 65°. If I let my crust rest at room temperature, my dough will unworkably hard. During the summer, at 75° the dough would be a gooey mess. In any case, leaving the dust workable is more important than letting the dough rest.

That’s probably more than you wanted to know, but what I have found to work with coconut oil with a pie crust.

Hello Dana. I was looking for gluten and dairy free pastry and came across your recipe. And then it clicked that a couple of weeks ago I made your cookies. Oats and mashed bananas and nothing else. They smelt like Banana Paddlepops.Delicious.You may be Einstein in the kitchen.

Here is great tip for rolling out the dough. Use plastic wrap on either side, between the counter top and the dough and the dough and the rolling pin. This leaves you able to easily roll out the dough and maneuver it into a pan.

I made this with gluten free flour and it worked fine! I always mix up a big batch of Jeanne’s all purpose gluten free flour, from the blog Art of Gluten Free Baking. It works well for just about everything except yeast bread.
I did have to use more cold water. I lost count, but I probably used 8 to 10 tablespoons.

well I won’t be using this recipe again… I used gluten free flour and the dough felt great, but after baking it as the base for a quiche it was absolutely impossible to get out of the tin. It was like glue to the tin and I might have to throw it out.

I made a 10″ berry/rhubarb pie with this crust recipe… and I’m still smiling! I was a commercial baker (you know- Weight EVERYTHING!) AND never guessed that I’d get results like this from anything but lard… or butter. This is Awesome… and no coconut flavor (which wouldn’t trouble me, but does make some people ‘nervous’).
THANK you, Dana! ^..^

Question: A lot of pie crust recipes recommend chilling before you roll them out to increase flakiness. Have you tried this? Also just making sure that this recipe as it is will be enough for a bottom crust AND a top?

Hi there! So coconut oil hardens in the fridge. So if you want to chill slightly to help with the texture, only do so for a short amount of time (maybe 10-15 minutes), or it will flake and break! Best of luck!

Delicious! Thank you for the wonderful dairy-free recipe. I will say, though, as a pie crust novice I was a bit freaked out as I mixed my water in, one tablespoon at a time as directed, and ended up needing FOURTEEN tablespoons of ice water before it came together in a sort of dough(yes, I’m sure I only did a single recipe). In the end it pulled together into a very nice dough that became my first ever successful pie crust, but while I was adding and mixing, adding and mixing, I was very worried I was doing something horribly wrong. LOL!!!

Made this with whole wheat and it worked perfectly. I am so happy to have found your site! You’re an amazing baker, teacher and photographer!! I don’t find cooking comes to me easy but I found your recipe here so positive and user friendly. Thanks so much! This page is now bookmarked and I’ll definitely be coming back to try out more of your recipes. : )

I made 2 single batches, one for a vegan pumpkin pie, and one for a vegan apple pie. The pie crust rolled out was much too thick, and the bottom stuck. I was very disappointed. I love Bobs Red Mill products, however this one failed :(

First timer and was fabulous! Made it w coconutcustard pie recipe. Turned out excellent especially in PR weather. Delicious! Gotta play it by eye. Water more or else due to humidity but since I’ve made it traditionally I know how a raw crust shd look. Turned out delicious.

This was lovely! To make it gluten-free, I substituted Bob’s Red Mill 1:1 baking mix and it worked beautifully – I just had to add some extra water. It rolled out no problem, held together while I was putting the dough in the pan, and turned out nice and flaky with a crispy crust in the end! It doesn’t taste as light as a usual pie crust full of gluten and butter, but really I’m not complaining. This recipe is so much more than I ever thought I could have hoped for in a gluten-free vegan pie!! Once again, you have worked some incredible magic to bring baked goods without the problematic ingredients to the world. Thank you!

This is the best pie crust recipe! For years I avoided pies. The pie crusts of my grandmothers and mother were always perfect – both beautiful and wonderfully flaky. But they use Crisco. I refuse to use Crisco. No recipe with butter and oil ever compared. But this … the proportions of flour/coconut oil/water are perfect, it rolls easily, shapes well, and I am no longer afraid of pies!

Amazing! This was my first time using coconut oil, cooking vegan, and making a pie crust from scratch! I thought it would turn out badly, but everything turned out perfectly! Thanks for the great recipe!

Oh you are my life saver! Truly. I have come close to vegan cousine for necessity as my two years old is allergic to both dairies and eggs. I am Italian that means EVERYTHING I say, I say in words and by cooking. And I LOVE cooking. And talk. ?But it is not easy to do the switch especially if you haven’t ‘asked for’ it. During pregnancy, I used to dream of the time we would cook together like my mum used to do with me..and then, suddenly, I had no idea HOW to do it without getting a hysterical crisis. After a year, lots of reading inyour blog, I think I can proudly say we have started to cook together and I feel I need to thank you also for this! ??

Hi, this was one of my first few attempts at making crust because I just can’t seem to make a good crust. So, I don’t know what I did wrong with this one. It looked like the pictures you had provided – and it smelled great. However, as soon as I went to roll it out it just kept cracking and crumbling and anytime I tried to move it to the pie plate, it fell apart into a crumbling mess (I used 4 T of water). I ended up cheating and just pressing it down in to the pie plate. I’ll find out in about 1/2 an hour if I’m going to really regret that. Could someone please tell me what I might have done wrong?

Btw, I made two of your granola date bar recipes and they were great!!

Hi Erika, did you roll the dough out between 2 sheets of parchment paper? This is how I do it, then peel one off and its easy to place the remaining rolled out dough into the pie tin or on top of the pie.

Update, I ended up pushing the dough into the bottom of the pan because I couldn’t manage to roll it out (too crumbly). It turned out great! The crust was, surprisingly (since I squished it densely together), light and flaky. The coconut oil added an awesome coconutty type taste in the crust that I loved.

I made this recipe as two 9-inch crusts for a peach pie with a gluten free flour (Bob’s Red Mill). I ended up using 1 cup of water to help with the binding. However, it was still not the consistency I wanted — more like magic sand in a way. So in the end I let it refrigerate overnight. After taking it out and letting sit to soften a bit, rolling it out to the size I wanted was a lot easier. So I would suggest in the end not using as much water but then placing in the freezer for 30 min or refrigerating for a couple of hours. Overall the crust turned out okay after baking, it took about 50 min with the last 10 min foiling the edges. I would make this again knowing what I know now.:)

This worked out really well for me and I got an incredibly flaky, tender pie crust. I’d say my best crust ever. I used regular flour and it worked so well. (I later tried a GF flour version and that was a dud, so will just stick to doing the recipe as is from now on.) I did it in the food processor. I pulsed 9 x 1 sec with the flour, salt & coconut oil, then adding 60 ml water in 20 ml increments, pulsing 3 x 1 sec each. I can’t wait to make a pie again with this recipe next week!

Fantastic recipe! I keep my flour in the freezer, which turned out to be a plus with this recipe, as it likely kept the coconut oil cool and workable for longer. That said, I worked quickly and it took no time at all to get the oil evenly distributed. I ended up using 12 TBSP ice water. I think the trick is to add water 1 or 2 TBSP at a time until it’s willing to pull together.

After putting the crust in the pan, doing a little repair work, and prettying up the edges, I popped the pan into the freezer for 5-10 mins. while I made the filling for the pecan pie. I baked this at 325 for 10 minus, then 300 for 55 minutes. It did retain a slight coconut note. I don’t mind, but others may, so I might use the refined coconut oil next time. The crust baked beautifully, was perfectly done and, surprisingly, the edges did not collapse during baking. Thanks so much for sharing this recipe!

I recently learned that I have a dairy intolerance and have to give it up in order to live without migraines, nose bleeds and stomach issues. So that means I had to throw my grandmothers pie crust recipe out the window. I searched online and found this one. I have a Friends Thanksgiving dinner to go to this evening and they expect me to make pie. I made my apple pie filling and tried this crust. The pie is in the oven now but I do not have high hopes for it. I followed the steps to a t and my dough super crumbly. After adding in the coconut oil, my dough never looked like yours. :( I made a double crust (barely) and threw it in the oven. I just took a peak and the top crust looks super oily. Are there any other tips or tricks you can share? I bought brand new King Arthur flour, chilled my water in the freezer and used organic solid coconut oil.

Been looking for some Vegan recipes, so was happy to trip upon your Coconut Oil based pastry.
My question is if you need to or not, bake the pastry base for a short time as with other pastry recipes prior to putting in the filling and then cooking normally until the filling is ready?

Made these a few weeks ago. Awesome. Easy to make, delicious. Will be saving this and using it again and again. I was looking for a recipe for a friend who just found out he is lactose intolerant. Didn’t tell my husband (He is a very fussy eater) He loved them and so did the friend. Making this up today for our church bazaar. Thanks so much!!!

I am sooooooooooooooooo happy that I decided to make this recipe. Have been battling in South Africa as there is no vegan hard shortening and my vegan butter doesn’t work for pastry. I just made some mini fruit mince pies… and once they cooled off I had to sample one. Amazing.. flaky, tender (and we re-rolled the scraps to get more out of the rolled crust).

Will be using this recipe for my TG pumpkin pie in a few weeks (we have invited my son for TG and the earliest he can make is second week of December as here in SA it is major summer holidays around Christmas time so everyone gets busy before the holidays).

Amazing, fantastic, awesome recipe! I made half to be the bottom crust in an apple crumb pie for Thansgiving and it was fabulous! So light, flaky, tender and crisp with such a delicious, non-obtrusive flavour. It was the perfect amount for my 9.5″ pie plate and rolled out beautifully too. I do all dairy free baking as my husband is allergic to dairy and this is definitely my new go to crust for any pies and tarts I make from now on! Thank you!!!

I made this crust today and I am so glad I did. I was praying it turned out well and it did. I loved it. It was flakey, lite and very tasty. I made a sweet potato pie and it was enjoy wholeheartedly. Thanks for posting this, I sincerely enjoyed it.

Having recently decided to cut down on cow dairy I decided to give this a go to make mince pie pastry. It was super easy to blitz in the food processor (though perhaps not as long next time). It was pretty easy to roll (using a small knife to lift it off the worktop) and baked with the filling longer and lower than regular pastry. Although slightly crumblier, it still tasted buttery and not overly coconutty. Will definitely make this again. I wonder if I could get away with it for those not cutting out dairy!!

Excellent! As an omnivore, I’ve never bothered making vegan pies because I couldn’t imagine a crust with no butter. As a chef with vegan clients, though… Here we are. This’ll be my go-to going forward. Even the re-rolled scraps were tender after baking – no coconut flavor that I could detect. The only change I found necessary was to add more salt – really necessary. Great recipe!

Oh boy! After reading these comments, I have to wonder what I did wrong. I can make a traditional pie crust using shortening with my eyes closed. This crust was very difficult to roll and after piecing together the bottom I decided to use lattice strips for the top. I put a small piece of crust in the oven alongside the pie and after 30 minutes, I tried it – tough….very tough. And it hadn’t browned at all.
Any tips?

Update – My pie, though hard to assemble, turned out really well. The crust was a bit crunchy but not tough as I first thought. I think I’ll add a bit more coconut oil. The picture of the flattened ball (above) did not resemble mine -mine was rather dry looking with cracks. I will persevere with this!

Love this!! I’ve been making Betty Crocker’s pie crust for 20+ years (1c flour + 1/3c and 1 TB butter or Crisco + pinch of salt + 2 TB water) and this is the best non-dairy and non-soy substitute I’ve found yet! Not that there are a ton of options, but this is so… simple.

I actually prepared this recipe while delightfully tipsy, so I will probably never successfully replicate it again. But refrigerated coconut oil and King Arthur gluten-free flour made a lovely, flaky, SUPER light crust for my allergen-friendly strawberry pie! I ended up using closer to 3 cups of flour, since the dough was so very moist with the normal proportions for a double crust, and it was a b**ch to roll out – extremely crumbly and fragile. However, it had that nice finger-feel to it, not grainy at all, and the coconut oil was actually easier to blend than butter. And using wax paper worked like a dream. I figured it would be a bit paler than usual, so I added a wee pinch of sugar to the crust mix, and sprinkled some on top of the pie as well. Worked out well – still a little ghostly, but with nice defined edges and some browning on top.

Anyway, thanks for posting this recipe! My girlfriend (who has ALL the allergies) thanks you, and I do too! I love pie, so it’s awesome to have a vegan backup. Also, anyone looking for gluten free, this works with King Arthur blend with the xantham gum already incorporated. Thumbs up!

I absolutely love this recipe and have replaced my original fave (Barefoot Contessa recipe)- so nice to eliminate Crisco, and not need to let it rest! My family has thoroughly enjoyed this crust as well- I love Minimalist Baker- i own a cookbook and have made many of the recipes from the blog over the years- she doesnt steer me wrong- for health oriented, quick and delicious recipes she is my go-to! Im just getting ready to attempt this as Gluten-free version – based on all of these helpful reviews….. crossing my fingers for success!

I just made this for the second time because my gluten free, dairy free teenage daughter loves it and requested it for her “birthday pie.” No issues with rolling or consistency. Turned out great both times. Thank you!

I made this recipe yet I used gluten free flour instead of all-purpose. To make up the GF flour I used
1 1/4 cups GF flour blend (from the Minimalist Baker cookbook, plus I already added the optional xantham gum to my blend). I think my GF blend has a bit more texture than most since I made all the flours from scratch in my blendtec (ex. for rice flour I just ground up rice). I also used 1/4 cup homemade oat flour, 1/2 cup homemade almond meal, an extra pinch of xantham gum, and 1 flax egg. I only needed a couple tablespoons of ice cold water since my flax egg had some water in it.

I chilled my dough for 15 minutes before rolling, and I used extra GF flour blend to roll out the dough. I had to be very gentle and re-flour my rolling pin a lot to prevent sticking. I wasn’t sure if the dough would stick to the muffin pan or not, so I coconut oiled the pan and dusted with GF flour blend first. I made fresh cherry filling, so I baked them at 350 degrees for 38 minutes total in my oven.

I thought for sure they would fall apart since the dough kept crumbling, yet they actually held together! The crust had a nice flavour and it was a bit crunchy (I think that was due to the slightly coarser rice flour in the GF blend). I would call this a “rustic tasting crust” since there are so many different flours in the dough, it ends up looking a bit speckly and golden brown vs. buttery coloured pastry.

I would love to know how to make the crust less crunchy and more like a “flaky pie crust” while still keeping it GF and vegan. Any suggestions would be appreciated! :)

Hey Dana!
Do you think it would be OK to substitute a third of the flour with almond flour/almond meal? I just want a nutty SC pastry to make a quince and pear tart and your recipe sounds amazingly easy and yummy!

My neighbor gave me some golden delicious apples and noticed this recipe on your site. Love the idea of coconut oil. The crust was easy to put together and roll out but I was not too keen on the final product. Although it looked good, I found the crust doughy in the centre under the apples. The rest of the crust was baked but not golden. I used a glass pie plate. If that part had cooked it would have been better.

I made this crust using ap flour and made a vegan French apple tart. While I am not vegan, my son recently became vegan so I am learning with him how to prepare vegan meals. I wanted to prepare a healthy dessert for him and thought this pie crust will be perfect for my tart and it was! This is definitely staying in my saved recipes for future reference!!